T.B.A. Let's talk about the bread theory and hands on the right way with TW Chef Huang, Tzung-Chen (黃宗辰師傅)

Let's talk about the bread theory and hands on the right way
with TW Chef Huang, Tzung-Chen (黃宗辰師傅)

Date : T.B.A. 
Time : 9:00am - 4:30pm 

***Please note this is a two days class***
Class Menu : 

Day 1 : Bread theory

• Place of the wheat origin
• Structure of the wheat
• Structure of the recipe
• Sub-material 
• Methods of the dough kneading
• Purpose of the dough kneading
• Purpose of the fermentation
• The products
• Purpose of the dough dividing 
• Bench time
• Shaping
• Final Proofing 
• Baking
• The reasons of the defective

Day 2 : Hands on

• Direct dough method
• Sponge dough method
• Overnight low temp fermentation method

Description :  

🗒黃宗辰老師小檔案🗒
2013出著天然蔬果麵包一書📙
2013經國管理技術學院約聘講師
2014亞洲城市盃台灣選拔亞軍
2015亞洲城市盃冠軍
2016日本鳥越制粉11期研習生
2016天然星野酵母第一期研習生
2018新加坡亞洲盃麵包明星賽台灣隊帶隊教練冠軍🏆
2019新加坡烘焙公會麵包示範會講師
北京真麥糧品技術顧問
現任WUMAI手感烘培創辦人兼主廚👨‍🍳
     

Class Type : 

Maximum of 10 participants.
The class will be conducted in Mandarin, and the English recipes provided.
Demonstration by Chef & participants followed by hands-on session

Venue :
TBA